Creamy coconut curry with tender black-eyed peas, warming spices, and fresh aromatics. A hearty plant-based dish perfect over rice.
# What You'll Need:
→ Legumes
01 - 2 cups cooked black-eyed peas, or 1 can (15 oz) drained and rinsed
→ Aromatics
02 - 1 tablespoon coconut oil or vegetable oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
→ Spices
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground turmeric
09 - ½ teaspoon chili powder, or to taste
10 - ½ teaspoon ground black pepper
11 - 1 teaspoon garam masala
12 - ½ teaspoon mustard seeds, optional
→ Liquids
13 - 1 can (14 fl oz) coconut milk
14 - ½ cup vegetable broth or water
15 - 1 can (14.5 oz) diced tomatoes
→ Vegetables
16 - 1 to 2 green chilies, chopped, optional
17 - 1 cup frozen or fresh green peas
→ Seasoning and Garnish
18 - 1½ teaspoons salt, or to taste
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of ½ lime
# How to Make It:
01 - Heat coconut oil in a large saucepan over medium heat. Add mustard seeds if using and let them sizzle for 30 seconds until they crackle.
02 - Add chopped onions and sauté for approximately 5 minutes until softened and golden brown.
03 - Stir in minced garlic, grated ginger, and chopped green chilies. Sauté for 1 to 2 minutes until fragrant.
04 - Add cumin, coriander, turmeric, chili powder, and black pepper to the pan. Cook for 1 minute while stirring constantly to bloom the spices.
05 - Pour in diced tomatoes with their liquid. Cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down and release their flavors.
06 - Add cooked black-eyed peas and green peas to the pan. Mix thoroughly to combine all ingredients.
07 - Stir in coconut milk and vegetable broth. Bring to a gentle simmer over medium heat.
08 - Season with salt and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the curry thickens and flavors fully develop.
09 - Stir in garam masala and lime juice. Adjust seasoning with additional salt or chili powder as needed.
10 - Transfer to a serving dish and garnish with fresh chopped cilantro. Serve hot with basmati rice or flatbreads.
